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Mac and Cheese Peppers and Peas

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Mac and Cheese Peppers and Peas
  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 2
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Mac and cheese never met a veggie it didn't like! This recipe calls for peas and red bell pepper for some added summer flavor.
Updated May 9, 2017

Ingredients

  • 1 box (6 oz) Annie's™ Shells & Real Aged Cheddar
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped red bell pepper
  • 1/2 cup frozen sweet peas, thawed
  • 1 cup finely shredded sharp Cheddar cheese (4 oz)
  • 1/2 cup Annie's™ organic Cheddar Bunnies™ crackers, crushed

Steps

  • 1
    In 2-quart saucepan, make Shells & Real Aged Cheddar as directed on box, increasing milk to 1/2 cup. Remove from heat.
  • 2
    Stir in bell pepper, sweet peas and 3/4 cup of the cheese until well mixed. Cook over medium-low heat 3 to 4 minutes, stirring occasionally, until heated through and cheese is melted.
  • 3
    In small bowl, mix remaining 1/4 cup cheese and the crackers until well mixed. Sprinkle evenly over shells mixture.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve with crusty French bread.
  • tip 2
    For a complete meal, add your favorite veggie protein or grilled chicken.

Nutrition Information

810 Calories, 41g Total Fat, 31g Protein, 77g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
810
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
23g
113%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1180mg
49%
Potassium
250mg
7%
Total Carbohydrate
77g
26%
Dietary Fiber
4g
18%
Sugars
11g
Protein
31g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
40%
40%
Calcium
60%
60%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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